Prevent scurvy, the “scourge of the sea,” by incorporating vitamin C-rich foods into your diet

Scurvy is another name for vitamin C deficiency. It is a health problem that, if left untreated, could be deadly. During the 15th to the 18th century, scurvy was the leading cause of death in sailors – more than sea-related accidents or injury, in fact – because they didn’t have adequate supplies of vitamin C-rich foods at sea. This led to scurvy being known as the “scourge of the sea.”

Today, scurvy can still be seen in developing countries where malnutrition is rampant. However, reports have surfaced suggesting that there is a resurgence of scurvy cases even in developed countries. According to a study published in 2018, the prevalence of vitamin C deficiency in the U.S. is 7.1 percent. In the U.K., about 25 percent of men and 16 percent of women in its low-income population suffer from this condition. The reason for this seems to be a combination of poor diet and the over availability of refined foods which are loaded with calories but stripped of nutrition.

Vitamin C and why it’s important

Vitamin C or ascorbic acid is needed by our body to perform many functions. However, it is not readily synthesized in the body so we have to obtain it from food sources. Vitamin C is required for the production of collagen, an essential component of connective tissue involved in wound healing, L-carnitine, a nutrient involved in energy production, and some neurotransmitters, which are chemical signals used by nerves to communicate.

Vitamin C is also an antioxidant, and it can regenerate other antioxidants in the body like vitamin E. It also protects our cells from oxidative stress caused by the formation of free radicals. Aside from this, vitamin C is known for its ability to boost the immune system as well as to improve the absorption of iron from plant-based foods. Without vitamin C or at insufficient amounts, many physiological functions will be disrupted.